THE BUTTERFLY WEED KITCHEN 15. CRISPY EGGS & BEANS This morning’s eggs with goat butter, lacinato kale, cannellini beans, red onion, Brussels sprouts, bacon, parsley, garlic, avocado oil, Corine’s #3, salt & pepper and fresh local blueberries. Let’s keep it simple. I need to start with thinly sliced red onion. Remove stalks from the kale. Beat … Continue reading